Friday, May 21, 2010

Nothing says comfort like buttered noodles. That this twisted and wide egg pasta is slightly sweet with the subtly aromatic, nutty crunch of poppy seeds makes it all the more delectable and satisfying. You may well have enjoyed a similar recipe of the savory sort. As much as poppy seeds are enjoyed in many world cuisines, I think of them as most epitomizing Eastern European cookery, the stick-to-your-ribs, hearty fare that helps denizens of cold weather weather the cold, and feel loved and coddled. And can't everyone do with a little love and coddling no matter what it's doing outside?

Mákos Tészta - Slightly adapted and modernized from a passed-down-through-the-generations recipes from many different European countries. One of the recipes can be found on Chew.hu.

Boil noodles until tender according to package directions. In meantime, melt butter and powdered sugar together. (Usually, the sugar dusts the noodles along with the ground poppy seeds.) Pour into large bowl. Stir in vanilla extract. Drain noodles, then add to butter mixture. Toss to coat well. Divide into bowls. Sprinkle tops evenly with poppy seeds.

This is my recipe for Presto Pasta Nights, the long-running and very popular Friday night event, created by Ruth of Once Upon a Feast. The round-up will be online presently, literally within minutes of this post. I have the honors of hosting this week.

Sana - Thanks. Very easy. Hope you try it. It would work with white khush, too, but wouldn't be as dramatic to behold.

Ela - Thanks so much. : }

Sra - One person's everyday meal is another's exotica. It all depends where you are on the map.

Hi, Val. Thanks!

Claudia - Fresh noodles would be a dream for this.

Su-Lin - Thank you. I'm not surprised your Croatian friend had this in her kitchen rotation.

Hi, Johanna. Poppy seeds *are* pretty. If you grew up in an Anglo household, it was likely raisins, rather than poppy seeds, that were the draw in your kitchen.

Elizabeth - Thanks. Yes, they are a stunning bedding for goulash. I first knew of poppy seeds for dessert when I discovered pastries of Polish and Hungarian origin stuffed with a thick paste of ground and sweet poppy seeds, not unlike a stollen without the marzipan.

Thank you, Bethany. There are many remarkable poppy seed-heavy dishes from a number of European countries. You will have a hard time choosing. Please let me know if you need more options.

Shriya - A fine compliment that I can make one drool. ; } Thanks so much!

Ruhama - As I replied to you, these are hearty and served on their own. It's very similar to kugel. I'm quite chuffed that you tried them. Thank you.

I haven't made poppy seed noodles in ages, thanks for the reminder. I never thought to add sugar. Very interesting. Now you are reminding me to make my poppy seed dressing too. Thanks Susan. Great photos here! As usual!LL

This transports me back to my childhood! I can smell the melted butter and poppy seeds as if it were yesterday! Thanks for evoking my memories! My mother grew up in Vojvodina, the northern part of Serbia, which was under Austro-Hungarian rule for a long time, and the influence of Central Europe was very present in our kitchen - broadened our culinary views immeasurably! I have been reading your blog for a while now, and decided to de-lurk, at last! Greetings from Southern California!

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I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.